Braised Pork with roasted mushrooms, roasted potatoes, watercress, lemon dill dressing


Heres a different way to use a pork roast. Searing, slicing, and then braising the pork adds a ton of flavor and makes this a quick cooking dish. Flavors of fire roasted tomatoes, roasted mushrooms, dill, watercress, and citrus make this a beautiful summer dish.

 

Braised Pork with roasted mushrooms, roasted potatoes, watercress, lemon dill dressing

2 pound pork roast, boneless

1/2 bu dill, chopped

1/2 bu parsley, chopped

2 cups veg stock

1 large can fire roasted tomatoes, crushed

10 cloves garlic, minced/sliced

2 pounds small yellow potatoes

2 lemons, juiced

1 bu watercress, cleaned and chopped

1 portobello, sliced

4 shitake, stemmed and sliced

1 ct crimini mushrooms, quarted

1 cup crumbled feta

2 T capers, drained

 

 

1: Sear pork in 2 T olive oil on medium high heat, rotating once so both sides are caramelized.

2: Remove from heat and let cool. In the same pan, add you mushrooms, and 1 clove garlic minced. Cook over high heat to caramelize mushrooms. Season with salt and pepper.

3: Remove mushrooms and add sliced onion and 2 cloves minced garlic.

4: Cook over medium heat until onion is cooked. Add vegetable stock, cook down for 5 minutes on high. Add tomatoes, crushing them in your hands as you add them to the pot, turn down heat and cook for 5 more minutes.

5: Slice your pork into 8 equal portions by cutting it in half, then fourths, then 8ths.

6: Lay pork into the sauce so they fit snug.

7: Add capers, top with mushrooms, and half the feta.

8: Place in a 500 degree oven for 15 minutes.

10: When pork comes out, make sure it is cooked through, top with more feta and chopped parsley.

Roasted potatoes with watercress and lemon dill dressing 

1: Half potatoes, toss in olive oil with salt and pepper and 1 clove sliced garlic

2: Roast at 400 for 15 – 20 minutes until brown and crisp

3: Clean and cut watercress, place in bowl to side

4: In a container place 1 clove garlic, 1/2 bu dill, 1/2 bu parsley, and juice of one lemon.

5: Add 1/4 cup olive oil and 2 T water. Puree until smooth. Season with salt and pepper.

6: When potatoes are hot out of the oven, toss in with watercress and dressing.

Serve hot or room temperature.

 

This recipe is delicious, healthy, and very flavorful. Try it out!

 

Cheers,
Sean Patrick Gallagher

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s